Preparation

Place olive oil in saucepan and set into wood burning oven. Add ducks and brown, turning as necessary. Season with salt and pepper.

Add shallots and carrot and cook for about 3 minutes until softened. Add garlic, sage, bay leaf, stir and cook for another minute. Add white wine and cook for about 1 minute. Add tomatoes, pinch of cinnamon and broth and cover. Cook for 30 – 45 minutes until duck meat is tender and easily falls from bone (will depend on the size and type of the ducks).

Remove lid and cook for another 15 minutes or until sauce is slightly thickened. Remove and let cool slightly.

Pull meat off bones and shred slightly. Return to sauce and keep warm.